Posts Tagged ‘Bittman’

Boozy Blondies

November 3, 2013

smallboozyblondiecollage

Imagine a blondie that tastes like rum balls or like bourbon chocolate pecan pie (with the emphasis on the bourbon and the chocolate). That is what these boozy blondies taste like. They could be an interesting dessert choice for Thanksgiving (well, for the adult guests), but you also might want to save these for Purim (again, for the adults).

I made these for sheva brachos this past weekend, and I am dutifully complying with requests to post the recipe.

(more…)

Espresso Bean Chili

October 31, 2008

I made Espresso Black Bean Chili from Mark Bittman’s How to Cook Everything Vegetarian. This recipe makes a whole lot, and Jen at Little Bird Eats cleverly turned leftovers into soup. I deviated somewhat from the original recipe. For starters, I used small red beans instead of black beans. I used flavored diced tomatoes instead of plain tomatoes. I added in half the coffee amount and added in some chocolate. Also, I changed the seasoning just a little bit. Go to Little Bird Eats for the original recipe.

Espresso Black Bean Chili loosely adapted from How to Cook Everything Vegetarian by Mark Bittman

3 tablespoons extra virgin olive oil
2 onions, chopped
2 tablespoons minced garlic
1 can fire roasted diced tomatoes with garlic (14.5 ounces)
1 can diced tomatoes with jalapeno (14.5 ounces)
1 tablespoons decaf coffee powder
2 Tbl. chopped bittersweet chocolate
1 tsp. cumin
1/4 tsp coriander
1 1/2 tsp. oregano
3/4 tsp. ancho chili powder
1/4 tsp. chipotle chili powder
1/4 tsp. ground pepper
2 tablespoons chili powder
2 tablespoons molasses
1/2 tsp. cinnamon
1 pound dried small red beans, washed, picked over and soaked for around 8 hours

Saute the onions in oil until tender. Add the garlic and cook for a minute. Add the rest of the ingredients and enough water to cover and cook until the beans are tender. This will take hours . . . .

I was somewhat nervous about adding the coffee. I first added all the other seasonings to the pot (also leaving out the molasses and chocolate), and I tasted the broth. The flavor was pretty similar to my usual chili. So I added in just half the suggested amount of coffee. It gave the chili a deeper, richer flavor, but also a bitter, harsh, slightly burnt flavor. The molasses and chocolate smoothed things out, but I am not so sure I am a fan of the coffee thing.  Maybe I should add in even less than I added in. I have leftover chili and I can reassess when I reheat it.

I also made Seitan Lentil Loaf. I haven’t tasted it yet.

Update: The chili improves upon reheating. The bitterness disappears.

Second update: The seitan loaf was interesting. Baking the seitan after boiling it made it go from spongy to dense. The lentils were a tasty addition, but reminded me oddly of chocolate chips in cookie dough.